December 19, 2012

Marinara Sauce

The first time I made this recipe was for my Chicken Parmesan dish. It is such an easy and classic sauce and quickly has become my go-to. For this recipe, I did not add any sugar.

This recipe will fill a 2.5 quart stock pot and the best part... it is freezable! Now you'll never have to buy another jar of sauce again! Just defrost and prepare your pasta as usual.

INGREDIENTS
  • ¼ cup EVOO
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • Fresh basil leaves
  • 2 (28-oz) cans Whole Peeled Tomatoes
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. Coat a sauté pan with EVOO and place over medium heat.
  2. When oil gets hazy, add onions, garlic and the bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.
  3. Carefully add the tomatoes; cook and stir until the liquid is cooked down and the sauce is thick (about 15 minutes.) Season with salt and pepper.
  4. Lower the heat, cover, and keep warm.
Enjoy!!

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